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Skillet Balsamic Chicken
SUBMITTED BY:
Debby Tambe
"An easy vinegar chicken recipe guaranteed to make you salivate!"
RECIPE RATING:
Read Reviews
(38)
Review/Rate This Recipe
SERVINGS
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 large onions, quartered
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
2 tablespoons dried oregano
2 tablespoons all-purpose flour
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DIRECTIONS
In a large skillet, heat oil and saute chicken strips over high heat until no longer pink and juices run clear. Remove chicken from skillet and place on a plate.
Peel onion layers apart. Add onions to skillet and saute over low heat for 15 minutes, until they are translucent. Add the reserved chicken strips, balsamic vinegar, red wine vinegar and oregano and cook for 5 more minutes.
Add the flour and stir into the mixture to thicken. Heat through 2 minutes longer, remove from heat and serve.
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REVIEWS
Reviewed on Mar. 6, 2006 by shelley
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shelley
Mar. 6, 2006
Balsamic vinegar is rarely more than 1/4 cup for a LARGE recipe b/c of it's pungent flavor. Some common sense adaptations on the part of this long-time cook were to add 1/4 balasamic vinegar and 1/2 cup red wine (a good flavored shiraz was what I used) instead of the measurements of red wine vinegar and balsamic vinegar given in the recipe. Also 2 Tbsp. oregano will give an overpoweringly strong oregano flavor. Substituting fresh basil and omitting the oregano altogether was also another no-brainer substitution. We also added some reconstituted sun-dried tomatoes (1/4 cup dry or 1/2 cup reconstituted) chopped and some sliced mushrooms (we used portabella's due to their mild flavor and ability to hold up to high heat & long cook times). After making those changes this recipe was fantastic! A lot of the previous reviews claim too strong a vinegar flavor which makes sense when you take the strongest flavored vinegar on the planet, add too much and then cook it down to make it even MORE so.
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22 users found this review helpful
Balsamic vinegar is rarely more than 1/4 cup for a LARGE recipe b/c of it's pungent flavor. ...
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Reviewed on Aug. 18, 2003 by
CATECRUM
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CATECRUM
Aug. 18, 2003
Not to shabby! I did not think it was too much vinegar, I would serve this over rice next time, I also would consider adding some garlic at some point. I myself love flavor and cut this receipe down to serve just myself while the family was away. Something was missing, but worth taking a tumble at trying to flavor to your taste!
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9 users found this review helpful
Not to shabby! I did not think it was too much vinegar, I would serve this over rice next...
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Reviewed on Nov. 14, 2007 by
Reshableu
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Reshableu
Nov. 14, 2007
I fixed this for dinner last night and my husband could not quit complimenting me. I followed the advice of others and used 1/4 c. balsamic vinegar along with 1/3 c. of red wine vinegar. I mixed this in with 1/2 c. chicken broth and poured it over the chicken after it had browned. I also added a dash of basil with the oregano and 2 teaspoons of Italian dressing. Also, I did not have a fresh onion on hand, so I used dried minced onion. It was great served with garlic mashed potatoes and black-eye peas. I will make it again!
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7 users found this review helpful
I fixed this for dinner last night and my husband could not quit complimenting me. I followed...
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Reviewed on Dec. 22, 2003 by FRANK FURNARI
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FRANK FURNARI
Dec. 22, 2003
I enjoyed it a lot. The onions add a great flavour, and I really enjoy the combination of the red wine and balsamic vinegar! Great!
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7 users found this review helpful
I enjoyed it a lot. The onions add a great flavour, and I really enjoy the combination of the...
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Reviewed on Jun. 23, 2003 by MORGEN
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MORGEN
Jun. 23, 2003
i found this tasting mostly just like vinegar.
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5 users found this review helpful
i found this tasting mostly just like vinegar.
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Reviewed on Mar. 11, 2007 by
Mojito Mama
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Mojito Mama
Mar. 11, 2007
My Family Loved this !!! Changed it a bit. Chopped the onion (used Red onion) so it was more like a relish or Chutney. served over a bed of Red skinned Mashed Potatoes. Yummy !!!!
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4 users found this review helpful
My Family Loved this !!! Changed it a bit. Chopped the onion (used Red onion) so it was more...
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Reviewed on May 16, 2004 by
JIM F.
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JIM F.
May 16, 2004
We really loved this recipe the second time through when we substituted a nice Merlot for the Red Wine Vinegar. The Balsamic is tangy enough for our taste without the Red Wine Vinegar. This is defenitely a great make again served over garlic butter egg noodles and fresh parmesan.
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4 users found this review helpful
We really loved this recipe the second time through when we substituted a nice Merlot for the...
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Reviewed on May 13, 2004 by DJB5768
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DJB5768
May 13, 2004
I thought this was pretty good, but I also added garlic, and to cut the vinegar a bit, I added 1 tablespoon of turbinado sugar. Served over brown rice with steamed broccoli for a healty high-fiber meal!
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4 users found this review helpful
I thought this was pretty good, but I also added garlic, and to cut the vinegar a bit, I added...
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Reviewed on Jan. 29, 2006 by buzibug
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buzibug
Jan. 29, 2006
The vinegar flavor was way too strong and the onions soaked up alot of the vinegar flavor. I wouldn't make this recipe again without altering it alot!
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2 users found this review helpful
The vinegar flavor was way too strong and the onions soaked up alot of the vinegar flavor. I...
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Reviewed on Dec. 2, 2005 by Melissa Cooks
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Melissa Cooks
Dec. 2, 2005
This recipe was very easy and quick to make, but the vinegar taste was way too overpowering. We ended up tossing the whole batch. I won't make this one again.
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2 users found this review helpful
This recipe was very easy and quick to make, but the vinegar taste was way too overpowering. ...
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